This creamy mushroom risotto is naturally gluten free and finished with a luscious sage oil & Parmesan crisp!

Yield: 2
Prep time: 10 minutes
Cook time: 30 minutes

Gluten Free Portabello Risotto with Sage Oil & Parmesan Crisp

I carry my tension in my shoulders and when I've had a stressful day and need to unwind, nothing relaxes me more than laboriously stirring a skillet of risotto. The thing about a good, creamy risotto is that you have to pay it attention. You have to shower it with wine, feed it stock and slowly coax it together. You can't rush a good risotto - although you can successfully pull off a decent slow cooker risotto.

I first shared this recipe four years ago and it is a dish that we have had a lot over the years! You don't have to use portabellos; you can use your favourite mushroom. But if you do; definitely pair them up with the nutty Parmesan! And those Parmesan crisps are a fun way to bring in a bit more flavour to your dish.


I've also dressed this risotto with a light sage oil. Tear the sage leaves as coarse or as fine as you prefer. My husband likes the textures of the leaves when they're torn big; I prefer them smaller. The choice is yours. Make sure you use a good extra virgin olive oil for the dressing; normal olive oil would be too oily.

This recipe is naturally gluten free. If you want to make it properly vegetarian and vegan, choose a cheese that is vegetarian and vegan friendly - Parmesan is made with animal rennet so not suited for vegetarians and vegans.

Ingredients:

For the risotto
1/2 large onion, diced
1 tablespoon Parmesan cheese
1 glass dry white wine
1 liter vegetable stock
3 tablespoons olive oil
25 grams butter
200 grams Portabello mushrooms, chopped
300 grams arborio rice
salt
pepper

For the sage oil
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
handful fresh sage leaves
salt

For the Parmesan crisp
4 tablespoons Parmesan cheese
Need a conversion? Use this handy chart.

Gluten Free Mushroom Risotto

Instructions:

1. Prepare all of the ingredients before you begin making your risotto. Make sure you have everything measured out and ready to go - there won't be time to measure while you have the rice in the skillet. This is the key to a great risotto! 
2. Preheat the oven to 180c / 350f.
3. Bring a saucepan of water to the boil, add the sage and blanch for about 10 seconds. 
4. Refresh the sage and stop the cooking process by immediately running it under cold water. Repeat the blanching and refreshing process once more, then pat the leaves dry. 
5. Tear the sage leaves into your desired size and mix in a small bowl with the extra virgin olive oil, pepper and a bit of salt. Allow to infuse while you make the rest of the dish.
6. Place four lumps of one-tablespoon servings of Parmesan cheese on a paper-lined baking tray. Ensure that each mound roughly forms a circle, then set aside.
7. Melt butter with two tablespoons of olive oil in your skillet over a high heat for the risotto.
8. Add the onion and allow to sweat and soften in the butter and oil.
9. Add the rice and mix well so it is evenly coated in the butter and oil. Listen for the rice to make small popping sounds (like the sound of milk hitting a bowl of crisped rice cereal), and watch for the ends of the rice going slightly translucent. 
10. Add the entire glass of wine and allow to reduce until it is mostly gone. This should only take a minute or two. 
11. Reduce the heat to medium, add the first ladle of stock, stirring continuously. When most of the stock has reduced, add another ladle of stock and continue doing so until most or all of the stock has been used. You may have some of the stock leftover; I usually do. The whole process of adding the stock will take about 20 minutes. The risotto is ready when the rice is plump, tender and creamy.
12. Place the Parmesan in the oven once you've added your last ladle of stock to the risotto. It should take about three minutes for the Parmesan to crisp up. 
13. Serve the risotto dressed with the sage oil and topped with a Parmesan crisp.

Eat more rice:

Beef Bulgogi & Rice

Crock Pot Pumpkin Risotto

Ham & Mascarpone Crock Pot Risotto